May 2, 2011

If you follow my blog you will know I am a big fan of the cookie pop – they make an appearance regularly on my dessert tables.  I love that they do not require you to bake a cake and they look so lovely when displayed on a cake stand or lined up on a platter.  
I have had a few people ask me how I make my cookie pops so today I will give you my recipe – this recipe originally came from Linda from Bubble and Sweet and all the quantities work perfectly for me – she has a great tutorial over there is you would like to see her version.  I will also give you a few more tips and tricks that have helped me.  My first batch was a disaster but I persevered and practice has made perfect (maybe not perfect but not bad!)  At the end of my post you can see my various combinations and creations from the past few months.
You will need
1 packet of tim tams (or Oreo’s)
80g cream cheese
1 packet of choc melts or candy melts
1 packet of lollipop sticks
First of all break up your tim tams into a food processor and then give them a quick blend.
Add the cream cheese to the tim tams and process until everything is combined.
Roll the mixture into balls and place on a lined tray.
With one of the lollipop sticks make a hole in each of the balls.
Place the tray of balls into the refrigerator to chill for at least 1 hour.
Place the packet of melts into a microwave safe jug or cup.
Melt on med-low heat in short bursts until the chocolate is starting to melted.
Dip the end of each lollipop stick into the chocolate and then into the hole in each ball so that the chocolate secures the stick.  Put the balls back in the fridge until the chocolate has set (this doesn’t take long).
Continue to melt the chocolate until it is smooth and then it is time to dip.
Dip each of the balls into the melted chocolate until it is completely covered
Remove the ball from the chocolate and let the excess drip back into the bowl.
Place on a separate lined tray and if using sprinkles to decorate you need to do it now before the chocolate sets enough that they won’t stick.
A few tips I have found that make the process much easier
Allow plenty of time for each step – I usually do the first process of making the balls during the day and then at night once the house is quite I do my chocolate dipping and decorating.  Sometimes I even do the balls one day and the chocolate dipping the next day.
I have used white chocolate melts, dark chocolate melts and pink wilton candy melts for all of my various pops.  I can honestly say that the chocolate melting part is hit and miss for me as it is easy to overheat the chocolate.  The various chocolate types also melt and perform differently – my tip here is to have some vegetable oil on hand to add to the chocolate mixture in case it does not smooth easily – copha is also great to add to help with the smoothing process.  I also make sure I have lots of extra chocolate on hand just in case!
I have used tim tams but these are a very Australian biscuit – if you can’t find them use oreo cookies instead as they also work really well with this recipe.

When you dip your sticks you need to make sure you cover the entire ball – this means you really need to melt the entire packet of chocolate so that it is deep enough for dipping – I usually use a pyrex jug to melt in and I also find a deep narrow coffee mug works well.
I like to decorate my pops with coloured sprinkles to match my theme – it is important that you do this the minute you have dipped and placed each pop on your tray so the sprinkles are able to are able to stick to the chocolate before it sets.  I have also found it best to do the sprinkling on a new tray as the sprinkles have a tendency to find the undipped sticks and this means the sprinkles can create lumps under your chocolate or be left in the chocolate mixture.
I usually use regular tim tams for my pops but with my easter pops I had a go at using white tim tams as I wanted to see the difference it made to the look – the white tim tams definitely made it look whiter but I think from my little survey (with my 5 year old cookie pop expert) that the regular tim tams taste nicer as they are not as sweet – white chocolate is very sweet so combined with the chocolate melts it is a definite overload!
I hope you have enjoyed my little tutorial and my tips help make your first attempt a little easier.
Here are some pictures of my cookie pops from the past few months – all quite different!
Pink pops with white, pink and yellow sprinkles for Sofia’s Bubblegum and Soda Party 
(see them here)
White pops with silver sprinkles for my Christmas Table 
(more here)
Delicious dark chocolate pops with yellow sprinkles for Tommy’s Wild Animal Party 
(more here
 White pops using white tim tams and pink sprinkles for my Easter table 
(more of this one here)
Images: Sweet Style

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16 thoughts on “Cookie Pops – Recipe, Tips, Tricks and Pics

  1. I had trouble with melting chocolate, until I found the double boiler attachment at Ikea here in Perth, since then melting chocolate is a dream. I actually have two, one for white chocolate, and the other for whatever secondary chocolate that Im using. Melanie

  2. Thanks for that tip Melanie – I used to always use a saucepan and bowl to melt chocolate but had my miserable failure with my first attempt while doing it that way – maybe I need to give it a go again with a proper double boiler! Sounds like a trip to ikea is necessary!!!! L xx

  3. That’s it! You’ve inspired me again. Will be trying this with Oreos (as they are dairy free) and some dairy free buttercream. Will be dipping in soy chocolate. Will let you know how it goes. Fingers crossed!

  4. Your cookie pops always look fabulous! I have only ever made cake pops, so for my Mother’s Day dessert table I will be attempting cookie pops, following your insructions.

    Thankyou for sharing 🙂

    katena x

  5. Thank you so much for sharing this Leanne. Your instructions are really easy to follow – you’ve inspired me to have a go at making my own!

  6. I have never made these before but havd tried marshmallow pops and the chocolate melting sure is a fine art.
    May I ask what size should the balls be and are the suppose to be completely round and then as they sit on the tray do they become flat on the top? Also does the chocolate still stay on the top once it is placed on the tray? I just wondered once they were picked up is the top still pretty?
    When k made mt marshmallow pops I actually displayed them standing up.

    They all look lovely xx

  7. Thanks for sharing such a love recipe. Since she loves swets, I’ll make this for my wife on our anniversary. Maybe, I’ll make some for the kids, too. They also know that when I make something sweet, brushing their teeth will be a priority after eating, because that’s their promise to me.

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